Category: American

Chapter One is located at 33 Greenwich Avenue, click here for the website, 212-842-9146, and is open for dinner, Mon-Thu from 4pm-midnight, Fri-Sat, 4pm-1am, Sun 4pm-midnight, for brunch Sat-Sun from 10am-4pm. Lunch coming soon.

Chapter One is a classic example of what an American tavern should be. Straightforward, unpretentious, friendly and comfortable, it’s a place that proves that fine food and drink doesn’t have to be fussy, and casual doesn’t have to mean ordinary. It’s a place designed to appeal to its West Village neighbors. Chapter One is direct and uncomplicated with a focus on quality and substance, rather than pomp and circumstance. Guests are equally welcome whether they come looking for a complete dining experience, an evening of cocktails and snacks with friends, or a couple of beers or glass of wine at the bar.

Chef Warren Baird’s kitchen is professional and fine-tuned. He has worked at some of the finest kitchens in Europe and is blessed with the good looks of a movie star,

Partner Ann Marie Delaney, who manages day-to-day operations, grew up in the restaurant business, learning from her father Austin Delaney, one of the creators of the successful Rosie O’Grady Irish restaurants and bars. Her experience includes managing three top restaurants in Boston and working with two James Beard award-winning chefs, Lydia Shire and Michael Schlow. Back in New York, she worked alongside her father as General Manager and Wine Director at his Harbour Lights restaurant at the South Street Seaport. Sadly, after 25 years in business, Ann Marie was forced to close the doors after Hurricane Sandy. But now a new story has begun with Chapter One in the West Village.

Ann Marie chose a historic location on Greenwich Avenue as the perfect place to celebrate American food and drink. The decor honors Old New York with archival photographs of the old neighborhood, a classic bar with plush barstools, and a sleek, elegant design accented with Oxblood banquets and pewter-topped dining tables, and great views of the street from any seat in the house.

Chef Warren Baird heads the kitchen as Executive Chef. Trained at Johnson & Wales in Charleston, SC, Baird worked for many years in Charlotte before landing in New York at Esca, where he served as sous chef. At Chapter One, he is combining hard work and raw talent to produce an enticing menu of his own invention; rooted in the classics and distinctly American. The ingredients are prime: Hereford Beef, Long Island Duck, Berkshire Pork, and fresh local seafood and vegetables, and the menu changes with the seasons.

Everything is made from scratch, beginning with the bar snacks—crispy spiced chickpeas, house-made pork rinds,and smoked almonds. Starters for fall include cast-iron cornbread baked to order and served hot out of the oven in its skillet with a dab of melting maple butter. Whipped salt cod will convert the hesitant—it’s comfort in a dish, blended with smooth, smoked-potato puree with caramelized onion, perfect for sharing. And for those who look for comfort in a bowl, cauliflower soup is heavenly: smooth, creamy and savory, with the light sweet touch of caramelized brown butter apples, garnished with the complementary flavors of crisp sunchoke chips. Another new menu item is grilled quail beautifully prepared and served on a soft bed of mushroom barley with bright-red beet-raisin chutney.

The mains have been updated for fall too: Herb-crusted cod, moist, tender and delicious, is served with brilliant bacon-braised endive and roasted Brussels spouts. Brick chicken is the Platonic ideal of a classic: crispy skin, matched by equally crisp leaves of kale and highlighted with delectable delicata squash, cooked until meltingly tender with hazelnut butter. Seared scallops are paired with celery root puree and a sweet-tart-crunchy apple and fennel salad. 12-hour pork belly shows off Baird’s Southern roots with a side of chorizo-apple pudding and beer-braised collards. Perfectly rendered duck confit (the best dish in the house) is matched with perfect companions—red cabbage, maple-flavored rutabaga and crispy sweet potato. In addition, there’s a spectacular new side dish, mac n cheese with house-made bacon and thyme, baked and served in a cast-iron skillet.

For dessert, Chef Baird dips into his pastry experience with a bit of savory influence—smoked chocolate pudding is enriched with cocoa nibs and capped with creamy buttermilk mousse. Salty, sweet and bitter (beer) come together in the apple-IPA fritters, served with salted caramel ice cream and walnut streusel. The warm carrot cake is uncommonly good, yet still homey, drizzled with vanilla goat-cheese fondue and showered with candied kumquat on top.

Weekend brunch includes egg dishes such as an elevated version of the bodega standard egg sandwich, with house bacon (12-hour pork belly sliced, confited, pressed and deep fried), avocado and jalapeño mayo. Local duck has a starring role on the brunch menu as well: from a sunny side up local duck egg (richer and more satisfying than chicken eggs), alongside with chorizo-apple pudding and Brussels sprouts, to duck confit hash with poached egg and smoky hollandaise. There’s also an amazing breakfast burger piled with white cheddar, onion jam, house bacon and an egg on an Orwasher’s potato roll with toasty hash browns. Baird also makes “other than egg” dishes his own: For example, he does a 3-day cure and a 2-hour cold smoke on Scottish salmon before presenting it with cucumber, crème fraiche, pickled onion and black bread. For his ricotta pancakes, even the ricotta is made in house and served with luscious thick lemon curd and blueberry syrup.

The beverage program represents the same philosophy as the food—high quality, but accessible and uncomplicated with a comprehensive list of American spirits, including 80 bourbons, including rare and highly desirable expressions of Pappy Van Winkle, and 53 ryes. Guests will be glad to learn of the introduction of three different levels of bourbon flights ranging in price from $15-$35—a great way to dip into the extensive offerings. The cocktails are classic and well built: The Old-Fashioned is prepared with 12-year-old bourbon, and the Sweet Manhattan is mixed with rye. The beers on draft include Old Speckled Hen, Sam Stout and selections from local brewery Captain Lawrence. Delaney, who completed a wine certification at the CIA at Greystone in Napa Valley, also oversees the wine list including wines by the glass sourced from City Winery, and a changing bottle selection. Ann Marie’s future plans include wine dinners featuring winemakers that she has met from around the world, who will come and pair their wines with Chef Baird’s creative cooking.

Celebrating the origins of authentic, regional American cooking is what Chapter One is all about. To highlight this mission, Chef Warren Baird has introduced The Heritage Dinner Series, the first Sunday of every month. The goal is for guests to enjoy the pleasures of American food and drink, presented in a straightforward, honest and authentic way. The first was a Southern Dinner based on Baird’s experience as a chef in the American south, featuring real southern sweet tea and bourbon punch, fried chicken and banana pudding. To prepare for the upcoming dinners, Baird has delved into American history, researching archival menus and paying homage to the time period and region featured at each dinner. A recent Colonial Harvest Dinner focused on the influence of Native Americans on our culture and cuisine, while a future dinner will highlight the NYC Prohibition era. For more information on the Heritage Dinner Series, visit www.chapteronenyc.com.

There are three reasons to check out this long, narrow restaurant, peppered with pictures of Swifty, celebrated restaurateur Glenn Bernbaum’s perky pug. The most obvious is if you live in the neighborhood. The second is if you’re an in-the-light socialite (or wanna get a glimpse of some notable examples). The last is for some unexpectedly good food by executive-chef Stephen Attoe.Even the Melba Toast is house-made and delicious.

Truth be told, I have always had a place in my heart for this watering-hole-for the-rich with its cozy English manor-house back room with wood-beamed ceilings, bright laminated photos, skylight and windows sporting bamboo shades. (The warm atmosphere, enhanced by seasonal flowers, was created by renowned decorator Mario Buatta.)

Appetizers are just stylish enough to be fashionable — just familiar enough not to offend: Corn Fritters with Alaskan Salmon Roe and Crème Fraiche was as downtown-a-dish as Jumbo Lump Crabmeat on Tomato Aspic was fancied-up steak house. East/West Coast Oysters were beautifully fresh and a perfect compromise, between old and new.

Swifty’s Is Also Doing A Sunday Evening Lobster Dinner For Two With Choice Of Field Green Salad Or Corn Chowder, Homemade Ice Cream, Sorbet Or Cookies And A Bottle Of Either Pinot Grigio, Or Greyson Cellars Merlot Wine For Just $90. Now that’s a real deal and the lobster is tender and juicy.

Desserts are all homemade American adaptations and some are extraordinary, such as Classic Vanilla Meringue Cake that is light and luscious, Granny Smith Apple Galette, with Creme Fraiche and Lemon Pound Cake with whipped cream. Inquire if the Chocolate Soufflé is available, if so, go for it.

The wine list is small and offers some good values under $60, like Chateau-Fuisse, Pouilly Fuisse, Tete de Cru, 2009 for $58: a best buy.

Service is very friendly and accommodating. On our visit, the Maître d’ Romana was wonderful. Since chef Stephen Attoe is part owner, he is hands on and in the kitchen, which explains the carefully prepared food. Swifty’s may be a club, but first timers get a warm welcome. For an extraordinary treat, observe the regulars and order a sometimes-on-the-menu Cheese Soufflé with Mustard Sauce. It is arguably the best in town.

Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. Once a glamorous speakeasy, today ’21’ is one of the most celebrated restaurants in New York City. In addition to its fabled Bar Room, this four-story townhouse features ten private dining rooms, including the legendary Prohibition-era Wine Cellar (which can be reserved for private parties). The world’s most glamorous saloon, is better than ever since Orient Express Hotels took it over and restored it to its past glory. The clientele is a mix of celebrities, tycoons, mature-regulars and an attractive new young set. The aforementioned “Bar Room,” with its red-checkered-cloth-to-cloth tables, and whimsical toys on the ceiling is blessed with a warm greeting by Roger Rice and some of the most professional service and best food in town.

Chef, John Greeley

While prices are not inexpensive, a $35 pre-fixe dinner is a bargain. An expanded wine list offers oodles of selections for $60 and under. If you go a la carte, favored appetizers include a decadent Smoked Berkshire Pork Belly, on red cabbage, with jicama, cashews and spicy mango chili sauce or a chunky Ahi Tuna Tartare, with ginger and yuzu dressing, avocado and cucumber salad, pea shoots and taro root chips.

All entrees excellent. While you won’t find it on the menu request the Lemon Sole, lightly dusted with breadcrumbs and grilled to perfection or go for a 21 classic: the world’s best burger and Pommes Frites that rival the best in Paris. Chef Greeley shows his hand with contemporary seafood in a lovely Sautéed Florida Red Snapper, grilled asparagus, morels and citrus vinaigrette

Desserts are lush. Crème brûlée is the best we ever tasted. Ditto the superb Rice Pudding and the elegant Orange Polenta Cake, marscarpone panna cotta, vanilla griottines, and brandied cherry ice cream. The helpful sommelier, Philip W. Pratt, can find you a glass of terrific Champagne or wine that will accommodate any budget. (Two 1/2 bottles we suggest, if available, are the lively Laurent-Perrier “Brut” N.V. $42 and a surprisingly lush Aloxe-Corton“Vieilles Vignes” E. Cornu 2005 $47). Click Here to Download the Complete Wine List: http://www.orient-express.com/binaries/Wine%20List%20-%206%2E8%2E09_tcm4-116263.pdf

“21” at 21 West 52nd Street, is one of America’s great restaurants that truly RATES its reputation as well as A Major on the Walman Report.

Benjamin Steak House is open seven days a week serving breakfast, lunch and dinner. The restaurant features full bars on two levels, and offers private room and party menus. For complete menus, photo gallery and more, visit www.benjaminsteakhouse.com

___________________________________________________

REVIEW

By Nancy Walman

After more than 20 years at that venerable institution, Peter Luger’s Steakhouse in Brooklyn, chef Arturo McLeod joined forces with fellow Luger alumna, Benjamin Prelvukaj to launch Benjamin Steak House. Benjamin has become a landmark in its own right. Located one block from historic Grand Central terminal, Benjamin Steak House mirrors the opulence and grandeur of that magnificent station. Housed on the main floor of the century-old Chemist Club building, which is now home to the Dylan Hotel.

General Manager Victor Dedushaj

A great dining experience begins with the front of the house and Benjamin Steak House is fortunate to have enlisted the services of Victor Dedushaj, who is as warm, knowledgeable and professional as it gets.

In addition to the elegant and spacious main dining room and superb service, the big draw is the steaks: Six cuts of dry-aged beef are available: from 16-ounce porterhouses to top sirloins to juicy and tender rib eyes to succulent filet mignon. Every steak is grilled to perfection, using the best USDA prime beef. Any cut can be served family style for two to four people. The restaurant also offers steak for 10, which includes every cut on the menu as well as chateaubriand, costs $1,111. Lobsters are also spectacular as is lump crab and succulent sliced tomatoes & onion salad.

Don’t miss the German-style potatoes, cream-less creamed spinach and an over-the-top hot fudge sundae with loads of whip cream. Benjamin has an extensive wine list, with selections from Italy, France, California, Australia, New Zealand, Spain, Chile and Argentina as well as a fine selection by the glass and 1/2 bottle. The two bars (one on the main floor and one on the mezzanine) serve high-end cocktails featuring top-shelf liquors. The wooden bar on the second floor is the centerpiece to the section and a great place to watch the action below. Set back from the balustrade, the bar, with its low lighting, is also the perfect spot for a private drink with your date. High ceilings, large white columns, brass chandeliers, a 10-foot fireplace and dark wood paneling dominate the 5,000-square-foot, bi-level dining space. The main dining room, with its rich leather banquettes and large bar, seats 120; the upstairs lounge, which is available for private parties, seats 46. Whether it’s a business lunch, a romantic rendezvous or a boisterous family dinner, Benjamin Steak House is sure to please even the most jaded food connoisseur. Benjamin Steak House gets “The Walman Award” as the city’s most dependably excellent steak house and rates A Major on the Walman Report.

Rouge Tomate (in the former premises of New York’s fabled Copa Cabana) offers a casually elegant dining experience, with a 15-seat curved walnut and oak bar serving fresh juices and hand-crafted cocktails using house-made ginger ale, lemon-lime, and other sodas, tonics and mixers. A wide selection of wines and spirits, including bottles from top organic and biodynamic producers, rounds out the beverage program.

Under the direction of sommelier Pascaline Lepeltier, one of France’s most acclaimed sommeliers, Rouge Tomate offers a carefully selected global wine list of over 200 domestic and international bins, including a handful of wines from New York estates. Divided by country and then region, Rouge Tomate’s wine list offers several biodynamic and sustainable wines. Approximately 15 wines are poured by the glass, ranging from $9 to $18, and another 15 half bottles start at $20. A generous selection of dessert wines, organic tea and coffee, after-dinner liquors and cocktails are also available. Let’s not neglect some of New York’s most inventive (and potent) cocktails, as well as the best martini imaginable, with olives, so fresh, they tasted just plucked.

Guests can relax and dine while seated on custom-made leather
chairs and sofas in neutral shades of cream and tan, in two
cantilevered booths suspended over the dining room below or
four semi-private booths, or café chairs and tables while
overlooking a floor-to-ceiling “wood tower,” wall-mounted oak
trellis and photographic art installations by Norwegian artist Per
Fronth.

The essence of the Rouge Tomate lifestyle is further enhanced in the serene spirit and atmosphere of the space. Bentel & Bentel created a soothing urban retreat, integrating elements from the outside environment including water, light wood, natural materials colorful foliage to strengthen the connection to nature. The restaurant’s dramatic design includes a natural color palette, back-lit oak wood walls, walnut hard-wood floors and an open kitchen designed according to the Golden Ratio, which symbolizes perfect harmony in architecture.
Rouge Tomate is dedicated to proactively addressing social and environmental issues, from the design of the restaurant to the development of the menu. A member of the Green Restaurant Association, Rouge Tomate reduces its carbon imprint by choosing ecological materials made from recycled or recyclable elements; using Forest Stewardship Council (FSC) certified wood for floor and furniture whenever possible; using energy-efficient equipment such as ovens, refrigerators and lighting systems; giving preference to local and seasonal products; buying meats and poultry from farmers who feed animals with local plants; and selecting some wines by viticulturists who follow organic and biodynamic principles.

To end the meal, executive pastry chef James Distefano executes seasonally inspired desserts with skillful combinations of textures, flavors and savory-sweet balances: Soy Milk Panna Cotta with caramelized banana and maple gelee; Poached Autumn Fruits with stone ground oat crumble and rum raisin gelato; and Seasonal Fruit and Sorbet Plate. Assorted cookies are lovely but all desserts are wonderful, as is service and a $45 pre-theater dinner is a real bargain.

In honor of its 25th anniversary on March 22, Manhattan’s iconic Gotham Bar and Grill offers celebratory menus throughout the month of March and special beverage promotions throughout the calendar year.

“The Gotham,” as it is affectionately known, has helped define modern American cuisine. In the mid-1980s, Executive Chef Alfred Portale bonded French technique to an American sensibility, setting a new casual-but-crisp tone that became a standard for New York restaurants. The Gotham experience offers simple yet elegant dining whether the occasion calls for black tie or blue jeans.

Gotham Bar and Grill has had an unquestionable impact on dining in New York City and throughout the country. New York magazine’s Gael Greene named Gotham Bar and Grill one of the most important New York City restaurants of the past forty years, and Gourmet magazine’s Jonathan Gold asserted that, “There is not a large city in America without a restaurant operating in a Gothamesque mode.”

To mark its silver anniversary, the restaurant presents the following celebratory menus and promotions:

• $25 THREE-COURSE LUNCH MENU: The weekly changing three-course menu offers guests a choice from among three appetizers, three entrées and three desserts. All of the dishes featured will be classic Gotham dishes, including Grilled Lamb Sausage with eggplant caviar, chickpea salad (circa 1996); and Roasted Haddock with leeks and shitake mushrooms in a vintage port reduction (circa 1985).

• 25TH ANNIVERSARY COCKTAIL: Toast 25 years of great American dining with Gotham’s special cocktail inspired by the classic Manhattan. The “25” incorporates both the old (Bulleit Bourbon, blanc and rouge Dolin Vermouth de Chambery) and the new (Domaine de Canton, house-made ginger syrup), garnished with a lemon twist and served in a classic Nick and Nora glass. This new classic will be available throughout the year.

• 25TH ANNIVERSARY CUVEE: Gotham Bar and Grill has selected Bernard Tornay to create a 25th Anniversary Cuvee. The Brut Champagne is a favorite of Executive Chef Alfred Portale’s, and is available by both the glass and the bottle until the end of 2009.

Gotham Bar and Grill is located at 12 East 12th Street (between Fifth Avenue and University Place) in New York City. For reservations, call 212-620-4020 or visit www.gothambarandgrill.com. Here is classic New American food at its best. That’s A Major on The Walman Report.

Spirito Ballatore, the winemaker behind this incredible sparkler, has won hundreds of awards for his well-priced sparkling wine, since he introduced it in 1984.

It’s not completely dry, but it’s not sweet either. Most of us say we like “dry” wine, but we really prefer a little sweetness to round out the flavors. We just think “dry” is more sophisticated. Get over it. Try this low-risk, high-reward sparkler.

Ballatore Spumante was introduced in 1984.
Since that time, Ballatore has consistently
been awarded top honors in some of the
nation’s most prestigious competitions. To
date, Ballatore Spumante holds over 250
awards.

The winemaker, Spir Ballatore, styled this
delightful sparkling wine in a manner similar to Spumantes from the Asti region of Italy, with a proprietary blend of specially selected California grapes.

The delicate freshness of Ballatore makes it a most charming sparkling wine. Inviting aromas reminiscent of ripe peaches and apricots combine to form a delightfully complex bouquet. Well-balanced and rich in
varietal character, this sparkling wine refreshes with melony flavors and a crisp, clean finish.

Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. The Grand Central Oyster bar recently celebrated its 95th Anniversary. It Serves over 1,300 patrons daily, eating about 1.8 million shellfish a year. 240 gallons of Manhattan and New England clam chowder prepared daily. The restaurant has rented the 27,00 sq. foot space from the MTA since 1913. The Old World interior with its “Guastavino” tile, lining the vaulted ceiling, retains some stained glass windows.

There’s a formidable wine list & seafood shines. There are always wonderful seasonal specials like herring, bay scallops and the freshest fish anywhere. And oh those oysters: Ask your waiter to recommend a selection of varieties. Wonderful plates of smoked fish will be returning. For now, The vast menu offers an array of creative and traditional great starters and the signature pan roast is still a minor miracle. Look for specials. Chef Sandy Ingber has a deft hand and all cooking techniques, whether grilling, steaming, poaching or frying are executed skillfully. The French fries may be the best in town. Bay Scallops were sweet as sugar and a better Black Cod would be difficult to find.

Service is friendly and accommodating and don’t skip the rich, cold and gooey desserts (fabulous rice pudding) at The Grand Central Oyster Bar/Restaurant, Lexington Ave. & Vanderbilt Place. That’s a Manhattan Must on The Walman Report. For a free subscription to The Walman Report, visit www dot Punchin dot com on the net.

This year, let the culinary experts send your Super Bowl party into overtime

When it comes to the Super Bowl, the actual game is often an afterthought to the party. Let’s face it, it’s more important how you prepare for your Super Bowl party than how prepared the teams are for the game. Leave it to the professionals to help you score big on February 1st.

Where to watch?
• With 20 jumbo sized screens offering 360 degree views of all the game action, you will have the best seat in the house at Michael Jordan’s 23.sportcafe at the Mohegan Sun [Uncasville, CT]. Fuel up on classic sports bar fare or try Chef David Maini’s upscale approach with his 23’s Filet Mignon Chili with smoked cheddar cheese and onions and Pepper Jack-Stuffed Shrimp with chipotle BBQ sauce and cilantro lime aioli.

• BLT Restaurant Group offers prime Super Bowl viewing at the bars of several of its New York City locations. Celebrate your team with a perfectly charred hanger steak and bubbling gruyere popovers at BLT Steak, or BLT Prime; fresh raw bar selections at BLT Fish Shack or a Lamb Merguez Burger and a variety of spiked shakes at BLT Burger. Those enjoying the game outside of New York City can still spend Super Bowl Sunday at one of BLT Steak’s national locations including Washington, DC, Los Angeles, and White Plains. At BLT Burger in Las Vegas a series of flat-screen televisions offers a 180-degree window for the best in sports viewing.

• If you’re one of the lucky ones to nab one of the 5 seats at Convivio’s bar [New York City], your Super Bowl viewing could include Chef Michael White’s, soulful Southern Italian dishes like Pasta e Fagioli, rosemary bean soup, pasta, pork fatback and tomato, of his Fusili with neopolitan pork shoulder ragu and cacciocavallo fonduta.

Lincoln Center’s acclaimed series American Songbook returns in January for its eleventh season celebrating the diversity of American popular song. For 17 nights of pop, folk, cabaret, R&B, country, rock, show tunes, bluegrass and multimedia, the series will explore the best of the golden age of musical standards through to today’s most dynamic contemporary songwriting. The 2009 season – January 14 through March 6 – will bring to the stage some of today’s most gifted interpreters of song, including top vocalist Kurt Elling and country’s winning Patty Loveless. It will feature the rare opportunity to hear the electrifying Paulo Szot, star of Broadway’s South Pacific, and film and stage star Alan Cumming, in intimate concert settings. Two of the immortals in the canon of American composers – Cole Porter and Richard Rodgers – will be celebrated, respectively, by Rob Fisher and John Pizzarelli. Current Broadway and film composer Alan Menken will perform songs he has written for films and stage productions, and contemporary composer/arranger/wunderkind Nico Muhly will bring his pop collaborations to the Songbook stage. Tony-winner Stew (Passing Strange) will close the season with a concert at the new Alice Tully Hall.
Sponsored by Pfizer.

TICKETS for the general public go on sale October 29, 2008, and can be purchased online at Lincoln Center’s website LincolnCenter.org, via CenterCharge at 212-721-6500, at the Avery Fisher Hall Box Office, or at the Frederick P. Rose Hall Box Office. Tickets for the Friends of American Songbook go on sale October 27th.